Deep fried food materials are considered carcinogenic because they are rich in hydrocarbons. Hydrocarbons are organic compounds made up of hydrogen and carbon atoms. When food is deep-fried, it is exposed to high temperatures, causing the hydrocarbons present in the food to break down and release harmful substances such as acrylamide and polycyclic aromatic hydrocarbons (PAHs). These substances have been found to have carcinogenic properties, meaning they can increase the risk of cancer development in the body.

Option 1: Fats are not the reason why deep-fried food is carcinogenic, although they do contribute to the overall unhealthy nature of fried foods.

Option 3: Cooking oil itself is not the cause of the carcinogenic properties of deep-fried food, but rather the breakdown of hydrocarbons in the oil when exposed to high temperatures.

Option 4: Nicotine is a chemical compound found in tobacco and is not relevant to the carcinogenic properties of deep-fried food.

Alert - correct answer should be: "The correct answer should be 3 Cooking oil. Deep-fried food materials are carcinogenic because they are rich in cooking oil, specifically when cooking oil is heated to high temperatures, it can undergo chemical reactions that produce harmful substances